Tag: polenta

Recipe Polenta salad with fontina, soppressata and red cabbage, original appetizer – Italian cuisine reinvented by Gordon Ramsay

Step 1

Cut the zest of half an orange into strips, place them in a pan covered with cold water, bring to the boil over a high heat and drain immediately. Clean the cabbage and cut it very thinly, add the orange peels, the juice of 1/2 lemon and 4 tablespoons of oil, salt and pepper. Leave to macerate for 30 minutes.

Step 2

Cut the polenta into thin slices (5 mm), brown it in a hot pan on both sides (2-3 minutes per side). Also cut the fontina into thin slices.

Step 3

Place a base of cabbage on 4 small plates and then continue in layers until all the ingredients are used up, alternating polenta, fontina and soppressa. Complete with coarsely chopped fresh dill.

Recipe: Walter Pedrazzi Photos: Davide Maestri, Styling: Beatrice Prada

mouth-watering venison stew and polenta – Italian cuisine reinvented by Gordon Ramsay

In the heart of the cold winter evenings, one venison stew with polenta stands like a tasty second course and enveloping. There deer meatslowly stewed in a mix of aromas and spices, offers an intense and satisfying tasting experience. Accompanied by a soft polentacarefully cooked until it reaches a creamy consistency, this dish stands out for its balanced combination of flavors and the feeling of comfort it gives.

Recipe Creamy polenta foil with apple ragout and sausage, the recipe – Italian cuisine reinvented by Gordon Ramsay

Step 1

Peel the shallots and cut them thinly. Brown them in a pan with 5 sage leaves, 1 clove of garlic and the butter; add the peeled and diced apple, cook over high heat, stirring, for 5 minutes. Remove the garlic and set the apples aside. In the same pan, still on high heat, brown the sausage cut into 2 cm pieces for 5-7 minutes. Chop 2 lemon peels, a sprig of parsley and very little rosemary. Add to the sausage, leave to flavor for 1 minute and turn off the heat. Add the apples to the sausage and keep warm.

Step 2

Bring 1.5 liters of water to the boil with 1 bay leaf and 1/2 cinnamon stick, add salt, pour in the foil flour and continue mixing with a whisk until it starts boiling again. Lower the heat and continue cooking for 50 minutes, stirring occasionally. Remove from the heat and add the cream, mixing with the whisk.

Step 3

Serve the polenta piping hot, accompanying it with the sausage and its sauce.

Recipe: Walter Pedrazzi, Photo: Davide Maestri, Styling: Beatrice Prada